Kodo millet was domesticated in India almost 3000
years ago. It is found across the old world in humid habitats of tropics and
subtropics. It is a minor grain crop in India, and an important crop in the
Deccan plateau. It is cultivated mainly in Gujarat, Karnataka and parts of
Tamil Nadu.
This month is Margazhi Festival Month. So, I
wanted to post healthy (millet) Pongal recipes. Today I used Kodo Millet/
Varagarisi in my recipe. There is not much difference between rice Pongal and
this Pongal.
Here is how to make Millet Pongal Recipe.
Soak Time 1 Hour
Course Breakfast
Cuisine South Indian
Cook Time
20 minutes
Servings 4 people
Ingredients:
Varagarisi / Kudo Millet 1 cup
Moong Dal ½ cup
Water 2 ½ cup
Milk ½ cup
Finely chopped Green chillies 1 Teaspoon
Salt To
Taste
For the seasoning
Ghee – 2 Tablespoon
Cumin
seeds/jeera – 1 Teaspoon
Whole black pepper– 1 Teaspoon
Grated
Ginger 1 Tablespoon
Cashew nuts 1 Tablespoon
Curry
leaves – a
sprig
Method
- Wash Millet and Moong Dal well. Soak for 1 hour.
- Add water, milk , and salt in the pressure cooker and pressure cook till done.
- Remove the pressure cooker from heat and let the pressure release.
- Slightly mash the Pongal with the back of a ladle until it is slightly mushy and creamy.
- Heat Ghee in a hot pan, Once the ghee is hot, add cumin seeds, curry leaves, green chili and peppercorns and let them crackle for a few seconds.
- Add cashew nuts and fry until they are slightly browned.
- Pour the tempering over the Pongal.
- Mix and simmer for a minute.
- Serve hot with ghee topped if desired.
- Serve hot with Gosthu, coconut chutney and
Sambhar
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